Print

Creamy Chicken Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Chicken Pasta is a quick, indulgent dish combining golden-seared chicken, al dente pasta, and a velvety garlic-lemon cream sauce, perfect for both weeknights and special occasions.

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Halal

Ingredients

2 boneless chicken breasts or thighs (skin-on or skinless)

1 tsp Italian herb seasoning

1/2 tsp fine sea salt

3 tbsp olive oil, divided

200 g dried pasta (bucatini, spaghetti, linguine, or fettuccine)

1 garlic clove, finely sliced

1 tbsp butter

150 ml double cream (heavy cream)

40 g Parmesan, grated (reserve some for garnish)

2 tbsp fresh parsley, finely chopped

Freshly ground black pepper, to taste

1 lemon, zest and juice

Instructions

  1. In a bowl, coat chicken with Italian herb seasoning, salt, and 2 tablespoons olive oil.
  2. Heat remaining olive oil in a medium non-stick frying pan over medium heat. For skin-on chicken, place skin-side down first to crisp.
  3. Cook chicken about 7 minutes per side until golden and fully cooked. Remove to rest.
  4. Cook pasta in well-salted boiling water, 1 minute less than package instructions. Reserve 60 ml pasta water.
  5. Return pan to medium heat. Add butter and garlic, stirring to coat in the pan juices.
  6. Pour in cream, then stir in most of the Parmesan and pasta water. Let gently bubble.
  7. Drain pasta and toss in the sauce until coated, adding more pasta water if needed for a glossy texture.
  8. Season with pepper, adjust salt, stir through most of the parsley, and add lemon juice.
  9. Slice chicken and arrange over pasta. Garnish with remaining Parmesan, parsley, and lemon zest. Serve immediately.

Notes

  • Swap chicken breasts for boneless, skin-on thighs for more flavor and crispy skin.
  • Add red pepper flakes with garlic for gentle heat.
  • Use fresh pasta (about 320 g) and reduce cooking time.
  • Lighten with single cream instead of double cream.
  • Add spinach or peas for extra greens.
  • Store in the fridge for 3–4 days; reheat gently with a splash of water or milk.
  • Not suitable for freezing due to cream separation.

Nutrition

Find it online: https://cheftinaskitchen.com/creamy-chicken-pasta/